Venison And Rice Food

VENISON TIPS AND RICE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through.
• Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.

VENISON STEAK WITH MUSHROOMS AND RICE

Steps:

• Slice/chop the onion, slice the mushrooms and cut the venison steak into thin strips.
• Melt 4 tbsp butter in a large skillet over medium heat; add the onions and cook them until soft, stirring occasionally. Reduce heat to low.
• Add the mushrooms and cook until tender;.
• Increase heat to high, push the vegetables to the side and add the remaining 2 teaspoons butter to the skillet.
• After butter has melted, add venison strips and stir-fry until just browned; mix in with vegetables;.
• Stir in cream and ginger and heat through.
• Season with salt and pepper (to taste) and transfer to a serving platter.
• Serve with steamed white rice.

WILD RICE AND VENISON CASSEROLE

Steps:

• Brown venison in skillet.
• Add rest of ingredients and mix well.
• Pour into 2 1/2 or 3 quart casserole dish, cover.
• Bake in 350° oven for 30 mins.
• Uncover and bake for 30 more mins.

VENISON AND WILD RICE CASSEROLE

Steps:

• Dredge venison cubes in flour.
• Brown in butter over medium to low heat.
• Add onion and garlic and continue cooking about 5 minutes, stirring frequently.
• Add remaining ingredients except rice.
• Bring to boil.
• Add RAW WELL WASHED wild rice and pour in a 2 quart casserole.
• Cover and bake at 350 degrees about 1 hour, stirring twice while baking.

VENISON CURRY WITH RICE

Steps:

• Gather the ingredients.
• In 2 tablespoons of vegetable oil, saute the venison, stirring, until well browned. Remove to a plate, cover, and refrigerate until you are ready to add it to the skillet.
• Add the onions, celery, and apples to the skillet, along with one more tablespoon of vegetable oil. Continue cooking, stirring, until the onion is translucent and lightly browned.
• Stir in curry powder and saute for 5 minutes. Add remaining seasonings and beef broth; simmer for about 20 minutes. Taste and adjust the seasonings with more curry powder, kosher salt, and pepper, as needed.
• Whisk together the flour and water and add to the broth and cook 5 minutes, stirring until thickened.
• Remove from heat and let it stand for about 30 minutes.
• In a bowl, whisk the egg yolk into the evaporated milk or cream. Or omit the egg yolk.
• Reheat the curry mixture and add the cooked venison.
• Stir in the evaporated milk or cream mixture. Heat, stirring, just to a simmering point, but do not boil.
• Serve the curried venison over hot cooked rice.

VENISON SPANISH RICE

Steps:

• Saute bacon pieces, add onion and venison, breaking meat into small pieces.
• Add seasonings and cook until almost done.
• Add tomatoes and simmer 20-30 minutes longer.
• Serve over steamed rice.